Spaghetti alla colatura – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Italy Region / Locale: Italian Servings: Serves 4
Italy Region / Locale: Italian Servings: Serves 4Spaghetti alla Colatura is a cherished dish originating from the coastal village of Cetara in the Campania region of Italy. This dish sings with the briny depth of ‘colatura di alici’ or the anchovy sauce, which gives it a distinctive umami flavor. This recipe focuses on simplicity, using quality ingredients to allow each element to shine, a hallmark of traditional Italian cooking.
Ingredients
- spaghetti – 400 g / 14 oz
- colatura di alici – 4 tbsp / 60 ml
- extra virgin olive oil – 6 tbsp / 90 ml
- garlic cloves, minced – 2 cloves
- red chili flakes – 1 tsp
- fresh parsley, chopped – 2 tbsp
- lemon zest – 1 tsp
Instructions
- Boil a large pot of salted water and cook the spaghetti until al dente, according to package instructions.
- In a large mixing bowl, combine the colatura di alici, olive oil, minced garlic, red chili flakes, and lemon zest.
- Drain the pasta, reserving about 1/2 cup of the pasta water.
- Add the hot pasta to the mixing bowl with the sauce. Toss well, adding the reserved pasta water gradually to create a silky sauce.
- Stir in the chopped parsley and serve immediately.
Substitutions
- colatura di alici -> fish sauce with reduced salt
- red chili flakes -> fresh chili pepper, finely chopped
Enhancements in the Next Evolution
- Infuse the minced garlic in olive oil over low heat before mixing to mellow and enhance flavor.
- Add toasted breadcrumbs for additional texture.
- Incorporate a dash of white wine for depth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
